Coffee Ice-cream

Summer is such a fun time! It is my absolute favorite season. We love making homemade ice cream, usually with seasonal fruit, but it seems nothing is ready yet or lacks flavor and I'm not waiting anymore. Impatient? Yes! This is truly the most fantastic coffee ice cream you can find anywhere. I would go head to head with Starbucks Java Chip, and let me tell you that is my ultimate favorite. I rarely buy it unless I'm having a "pick me up" attack, then I buy it and use it in milkshakes, but this could win a blind taste test. I have no doubt.
I use Medaglia D'Oro brand instant espresso coffee. It's an Italian-style espresso coffee that comes in a jar adorned with the colors of the Italian flag and begs to say "buy me! I'm imported!", but it's actually an inexpensive instant espresso that's roasted here in the States, Miami to be exact. Nonetheless, it's fantastic. I also use it to enhance chocolate deserts. If you love coffee, you can't go wrong with this. Give it a go, it couldn't be any easier. I top it with chocolate covered espresso beans from Trader Joe's....how fun is that!

Coffee Ice Cream Recipe

Ingredients

1 cup whole milk, well chilled

3/4 cup sugar
3 Tbsp instant espresso or coffee ( I use Medaglia D'oro Espresso)
2 cups heavy cream, well chilled *
1 tsp pure vanilla extract

Instructions

In a medium bowl, use a hand mixer (or a whisk) to combine the milk, sugar, and espresso powder until the sugar and espresso are dissolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla. Cover, refrigerate, and chill if the time allows.

When mixture is chilled, turn on your ice cream maker and pour the mixture into the freezer bowl and let mix until thicken according to your maker. I use a Cuisinart and it takes about 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.

*Kim's Notes: I like to use Half and Half in place of the heavy cream. I do not find it takes away from the creaminess and it lightens it up a touch.  Enjoy!